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Jan 21, 2018
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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Baked: Frosted Peppermint Cookie Bars

December 21st 04:12pm, 2016

122116_baked

 

These minty cookie bars are perfect for Christmas. I’ve added crushed candy canes to the cookie batter and peppermint extract to the frosting. I was afraid it would be too sweet, but the mint balances the sugar quite nicely. The cookie is reminiscent of those delicate lovely Lofthouse treats: fluffy frosting atop a soft, crumbly cookie. Enjoy and happy baking!

 

Frosted Peppermint Cookie Bars
Adapted from a recipe at Sally’s Baking Addiction 
16 cookies

¾ cup granulated sugar
1¼ cup (1½ sticks) room-temperature butter, divided
1 large egg
1 large egg yolk
2 tsp. peppermint extract, divided
2 pinches of kosher salt, divided
1½ cups all-purpose flour
½ cup crushed candy cane pieces, plus more for decoration
1½ tsp. cornstarch
1 tsp. baking powder
½ tsp. baking soda
2 cups powdered sugar
3 Tbsp. milk
Green food coloring

• Preheat the oven to 350 degrees. Line an 8-inch square cake pan.
• In a large mixing bowl, cream the granulated sugar and ½ cup butter with an electric mixer on high speed until fluffy and light, about 5 minutes.
• Add the egg and yolk and beat on high speed, stopping once to scrape down the sides and bottom of the bowl. Add 1 teaspoon peppermint extract and a pinch of salt and beat until combined.
• Add the flour, candy cane pieces, cornstarch, baking powder and baking soda and fold in with a spatula until even and there are no white streaks.
• Pour the batter evenly into the cake pan. Bake 25 minutes, until it is browned on top but still soft. Let cool completely.
• To make the frosting, place the powdered sugar, the remaining ¾ cup butter, milk, the remaining 1 teaspoon peppermint extract and a few drops green food coloring in a bowl. Beat the ingredients together on medium-high speed until light and fluffy. Add more peppermint extract or food coloring to taste.
• Spread the frosting in a thick even layer atop the cookie and sprinkle with crushed candy canes.
• Use a sharp knife to cut the cookie into 2-by-2-inch bars. Store in an airtight container at room temperature up to 5 days.

 

More Holiday Cookie Recipes
• Kourambiedes (Greek Christmas Cookies)
Triple Chocolate Cookies
• Black-White Christmas Cookies
• Hannukah Hamantaschen
Springerle

By Amrita Song

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